John Myers
Thai Beef Curry
The perfect thai beef curry recipe with a picture and simple step-by-step instructions.
- 600 g Lean beef, e.g. from the club
- 4 cm Ginger
- 1 Pc. Clove of garlic
- 2 tbsp Ghee or clarified butter
- 2 tbsp Yellow curry paste
- 400 ml Coconut milk
- 2 tbsp Fish sauce
- 2 piece Kaffir lime leaves
- 1 tsp Brown sugar
- 2 tbsp Light soy sauce
- 1 tbsp Lime juice
- 1 bunch Thai basil
- Cut the meat into bite-sized cubes or strips. Peel and finely chop ginger and garlic.
- Heat ghee or clarified butter in a saucepan and briefly sear the meat on all sides, then remove the meat. Stir the curry paste into the frying fat and sweat briefly, then pour coconut milk and approx. 120 ml water on top. Add the meat, garlic, ginger, fish sauce, kaffir lime leaves and sugar. Mix well and cover and simmer over medium heat for about 30 minutes.
- Finally stir in the finely chopped Thai basil and season with soy sauce and lime juice. This fits z. B. Rice.
- I also simmered a sliced zucchini and 150 g of snow peas. If you like the sauce more creamy, you can let the curry simmer for a few minutes at the end without the lid on high heat.
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